The term pear means the fruit (in reality it is a pommel, a false fruit) of the plants of the genus Pyrus to which many different species belong. Some of the species produce edible fruits and are therefore cultivated, the most common being the Pyrus communis species.
Pear is rich in simple sugars, especially fructose. The prevalence of potassium makes it suitable for a low sodium diet (i.e. a diet low in sodium).
Production takes place from the end of July and can also be kept for 3-4 months in a cold regime. The pear is therefore available for most of the year and is eaten natural or cooked in sugar syrup. In the food industry it is mainly used for the production of juices and syrups.